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Poached peach ‘trifles’

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These poached peach ‘trifles’ showcase layers of elegance, each spoonful a cascade of tender peach, velvety cream, and indulgent delight.

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes, + cooling time
Poached peach ‘trifles’

Ingredients

  • 1 cup (220g) caster sugar
  • 4 ripe white peaches
  • 1 vanilla pod, split
  • 1/2 x 450g Coles Double Unfilled Sponge Cake
  • 250g mascarpone
  • 125g raspberries, mashed
  • Raspberries, extra, to serve

Nutritional information

Per serve: Energy: 2770kJ/663 Cals (32%), Protein: 9g (18%), Fat: 23g (33%), Sat Fat: 15g (63%), Carb: 104g (34%), Sugar: 98g (109%), Dietary Fibre: 6g (20%), Sodium: 312mg (16%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine sugar and 2 cups (500ml) water in a large saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Bring to a simmer. Use a small sharp knife to cut a small cross in the skin at the base of each peach. Add to the saucepan with the vanilla pod. Cover peaches with a disc of baking paper and place a saucer or small plate over to keep them submerged.

  2. Step 2

    Simmer peaches for 15 mins or until tender. Use a slotted spoon to transfer to a plate, reserving syrup in the pan. Set peaches aside for 10-15 mins or until cool enough to handle. Carefully slip off skins.

  3. Step 3

    Meanwhile, bring reserved syrup to the boil over medium-high heat and cook for 10 mins or until reduced to 1¼ cups (310ml). Transfer to a bowl or jug and set aside to cool completely.

  4. Step 4

    Use a 7cm round pastry cutter to cut 4 rounds from the sponge cake and place on serving plates. Drizzle with a little of the poaching syrup.

  5. Step 5

    Place the mascarpone and half the raspberry in a bowl and fold to marble. Spoon evenly among the sponge discs. Combine a little remaining syrup and remaining raspberry in a bowl. Spoon over the mascarpone mixture. Top with poached peaches. Drizzle with remaining syrup. Serve with extra raspberries.

Recipe tip

COOK. STORE. SAVE
Use it up:
Got more stone fruit than you can use? Preserve it to use later. 

Clever storage: You can also freeze peaches and nectarines. Cut them into chunks and freeze in an airtight bag, then add to smoothies.

Poached peach ‘trifles’

Poached peach ‘trifles’
  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 1 cup (220g) caster sugar
  • 4 ripe white peaches
  • 1 vanilla pod, split
  • 1/2 x 450g Coles Double Unfilled Sponge Cake
  • 250g mascarpone
  • 125g raspberries, mashed
  • Raspberries, extra, to serve
    Description

    These poached peach ‘trifles’ showcase layers of elegance, each spoonful a cascade of tender peach, velvety cream, and indulgent delight.

    Method
    1. Step 1

      Combine sugar and 2 cups (500ml) water in a large saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Bring to a simmer. Use a small sharp knife to cut a small cross in the skin at the base of each peach. Add to the saucepan with the vanilla pod. Cover peaches with a disc of baking paper and place a saucer or small plate over to keep them submerged.

    2. Step 2

      Simmer peaches for 15 mins or until tender. Use a slotted spoon to transfer to a plate, reserving syrup in the pan. Set peaches aside for 10-15 mins or until cool enough to handle. Carefully slip off skins.

    3. Step 3

      Meanwhile, bring reserved syrup to the boil over medium-high heat and cook for 10 mins or until reduced to 1¼ cups (310ml). Transfer to a bowl or jug and set aside to cool completely.

    4. Step 4

      Use a 7cm round pastry cutter to cut 4 rounds from the sponge cake and place on serving plates. Drizzle with a little of the poaching syrup.

    5. Step 5

      Place the mascarpone and half the raspberry in a bowl and fold to marble. Spoon evenly among the sponge discs. Combine a little remaining syrup and remaining raspberry in a bowl. Spoon over the mascarpone mixture. Top with poached peaches. Drizzle with remaining syrup. Serve with extra raspberries.